Crock Pot Cheesy Vegetable Soup

Love soup? Be sure to check out my other soup recipes (my favorite thing to cook and eat that isn’t chocolate!).

I signed up to bring a soup to a luncheon earlier today. It was the perfect opportunity to make a cheesy vegetable soup that I had been craving. A friend of mine made this soup many years ago at another, smaller luncheon, and we all asked for the recipe before we had finished eating.

The same thing happened today.

I brought an enormous crock pot full to the brim with soup and left with an empty crock pot. And I had to promise several ladies that I would share the recipe. So without further ado…

Add sauce to crock pot along with cheese. Stir until cheese is melted and fully combined.

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To make chopping so many vegetables a whole lot easier, I use my Vidalia Chop Wizard, a handy tool my mom recommended that I buy…and that has become one of my favorite tools in the kitchen. Instead of taking hours to chop vegetables by hand, it only takes me 30 minutes to prepare everything for the soup.

Variations: Obviously, for a vegetarian meal, it’s easy to substitute vegetable broth for the chicken broth. The soup would also be yummy with some added chicken. Veggies can be blended after cooking if you prefer a less chunky soup.

About Lolli

Lolli has written 3738 post in this blog.

I became a mom in 1996, and in 2005 I had my fifth. Yes, 5 kids. In 2007, this blog was born (my 6th baby that will never grow up) and I've been sharing recipes, photography tricks, parenting tips, and everything in between. (Formerly Better in Bulk)

I make a recipe almost identical to this one, except I use medium cheddar cheese and not processed cheese. If you add it to the sauce mixture and let it melt together before you add it to the soup, it works great!

I won’t eat processed cheese in anything other than this soup, so I hear you! I’ve tried cheddar in other soups and they simply don’t melt the same way. You can definitely try it, but my guess is that it won’t be as creamy and integrated into the soup as the processed cheese.

I made this today for dinner and it was incredible. I ended up only doing 4 cups of stock and one cup of water to reduce the sodium and added in an extra tablespoon of mustard (I used spicy brown mustard). So excited that it made enough to freeze for later enjoyment! Thanks for the recipe!!

Oh my goodness, this looks so yummy and easy to make. I promised my dad I would find him some recipes to cook with the crockpot I bought him for Christmas, and this just looks perfect. Thank you so much!!

Trackbacks

[…] and Thanksgiving Leftover Pie. Some of them are recipes from bloggy friends of mine, like the Crockpot Cheesy Vegetable Soup, Cheeseburger Casserole and Creamy Chicken Noodle Soup that you see in the collage below. […]